Tvorozhnaya Zapekanka

Ingredients

• 700 g tvorog or dry-curd cottage cheese
• 3 eggs
• 100 g caster sugar
• 60 g fine semolina
• 60 g raisins
• 2 tbsp sour cream, plus more to serve
• 1 tsp vanilla extract
• a pinch of salt
• 20 g butter for the dish
• 1 tbsp semolina for dusting the dish
• jam or fruit preserve, to serve

Before you cook

• Cover the raisins with hot water and leave them for 10 minutes, then drain them well.
• Push the tvorog through a sieve into a large bowl so no lumps remain.
• Butter a 20 cm baking dish and dust it with the tablespoon of semolina.

Steps

1. Heat the oven to 180C.
2. Beat the eggs, sugar, sour cream, vanilla and salt into the sieved tvorog until smooth.
3. Stir in the 60 g of semolina and the drained raisins.
4. Let the mixture stand for 15 minutes so the semolina swells and the batter thickens.
5. Scrape it into the prepared dish and smooth the top with a wet spoon.
6. Bake for 40 minutes, until the top is golden and the centre feels set when you press it.
7. Cool the zapekanka in its dish for 10 minutes so it firms up enough to cut cleanly.
8. Cut it into squares and serve with cold sour cream and a spoonful of jam.